pancit palabok

​Pancit Palabok is a Filipino noodle dish with thick bright colored orange sauce topped with shrimp, eggs, chicharon, green onions, garlic chips and smoked fish or tinapa flakes. In Filipino cuisine, pancit means noodles and I am guessing it is called Palabok due to it's various toppings.
​(It is when your friend is trying to tell you different things or their words go around or spinning then you say "Marami ka pang Palabok" ) :)

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​There are a few ways how to prepare the Rice noodles for the Palabok but I find this technique very effective. It is by soaking the Bihon or Rice sticks in tap water for 30 minutes then blanch in boiling water (about 95-100 F) for 2 minutes. Adjust the timing by checking the rice noodles if it is done. If after breaking a strand and if no white in the middle part is visible, then your noodles are fully cooked.  Do not overcook to avoid soggy noodles. Drain and serve immediately.
(Note: I suggest to also follow the manufacturer's cooking instructions if there is anything written on the label.)

​Palabok's secret aside from the sauce are the toppings which are boiled eggs, green onions, shrimp, chicharon (fried pork skin) and tinapa (smoked fish) flakes. The more smoked fish flakes you put, the better tasting and flavorful your Palabok will be. 

The sauce is not hard to make as well. It is ground pork sauteed in garlic and onion, fish sauce, water  or pork broth), shrimp cube, anatto powder for color and cornstarch to thicken the sauce.  

​INGREDIENTS:

• 1 pack Rice Sticks (Bihon Noodles)​

​For the Sauce:

• 3/4 lb ground pork 
• 2 1/2 cups water + 1/4 cup for cornstarch + 1/4 cup for anatto - (use pork broth instead of water  if available)
• 1 piece shrimp cube
• 4 tbsp of cornstarch dissolved in 1/4 cup water
• 1 tbsp annatto powder (atsuete) dissolved in 1/4 cup water (annatto seeds can also be used to make anatto extract)
• 3-4 cloves garlic, chopped
• 1 small onion chopped
• 3 tbsp fish sauce, adjust accordingly if using pork broth
• 2 tbsp cooking oil

*Annatto - also called Achiote , Atchuete, Achuete
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​For the Toppings:

• cooked or boiled small to medium size shrimps (shelled)
• smoked fish (Tinapa) flakes
• pork chicharon (grounded)
• hard boiled eggs 
• fried minced garlic
• spring onions
• lemon or calamansi extract

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Prepare the Palabok Sauce: 

• Heat cooking oil in a saucepan and saute' garlic and onion.
• Add the ground pork and cook for 5 minutes or until the pork turns brown.
• Add the pork broth or water (2 1/2 cups) and the dissolved annatto (atsuete). Let it boil.
• Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch.
• Cook until sauce becomes thick.  
• Set aside.

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Prepare the Rice Sticks:

• In a pan with tap water, submerge the rice sticks for 30 minutes.  
• Place the noodles in a strainer and submerge in boiling water (about 195F-200F) for 2 minutes or until the noodles are cooked or al dente. Do not overcook to avoid soggy noodles. 
• Drain the noodles and transfer to a serving plate.
• Pour the Palabok sauce and garnish with the toppings.
• Squeeze some lemon or calamansi if preferred.
• Serve and enjoy.

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